Regardless of how you pronounce this beloved seasonal vegetable here on my little patch of heaven, trying to get a photo of an abundant tomato harvest isn’t easy when my girls/chickens are out and about. That’s why you see 2 of them approaching the bowl of tomatoes perched on our outhouse stoop.

I thought you’d like to see a photo of all these different kinds of tomatoes. 

My friends Sallie, Charlene and Butch contributed to this overflowing bowl of sun ripened tomatoes. 

See if you can spot Cherokee tomatoes, ribbed heirlooms (gold and red), and red early girls. Tiny cousins, like sun gold, barrel and cherry tomatoes are tucked in there too. 

By the way, don’t pass up those “blem” tomatoes with a few cracks or blemishes. Cut the bad part out and you’re good to go.

Seasonal tomatoes are key to our family’s tomato salad: a clove of garlic smashed into a wooden bowl with salt and pepper, juice of half a lemon, and about twice as much oil. Stir, then add chopped tomatoes, maybe chopped basil and onion chives, and mix it all up.That’s it!

Here are more tomato recipes for you to try. Let me know which ones take your fancy.

Mary Lee’s tomatoes stuffed with zucchini and cheese

Mary Lee Olinger is one of our dearest friends and this one is perfect for a late summer side. Note Mary Lee’s recipe uses Maggi seasoning. That’s a condiment made from fermented wheat protein and spices and used in stews and Asian cooking. No Maggi? Sub in soy or Tamari.

Ingredients and instructions

In a large skillet over medium heat put in:

2 tablespoons each butter and oil

1 small bunch green onions, chopped fine

1 teaspoon each: Maggi and garlic salt

Dash of Tabasco

4 small zucchini, sliced real thin

Cook, stirring frequently, until zucchini are soft. Set aside to cool a bit while preparing tomatoes:

Slice tops off 6-8 smallish tomatoes and scoop out pulp. (Save pulp for soups, salsas, etc.)

Fill cavities with zucchini mixture.

Sprinkle with 1/3 cup Asiago cheese mixed with 1/3 cup bread crumbs.

Place in oven proof casserole. Bake at 350 for 20 minutes or so.

Two way tomato sauce for pasta

Eat fresh over hot pasta or freeze up to a year. Use a large, deep sauté pan for sauce to cook quickly.

Ingredients

3-4 pounds ripe tomatoes, blanched to remove skins, then. quartered

1/3 cup olive oil 

2 tablespoons minced garlic

Salt and pepper

Pinch crushed red pepper flakes

1/4 cup olive oil 

2 tablespoons butter

10 large or 15-20 smaller basil leaves, chopped

Up to 1/4 cup Parmesan cheese, shredded

Couple pinches sugar or more 

Instructions

Heat 1/3 cup oil in large sauté/skillet over medium heat.

Add garlic, tomatoes, salt, and both peppers.

Smoosh tomatoes down with potato masher until they are crushed fine and all liquid is released. Simmer 25 minutes or longer.

Taste and adjust seasonings. 

Take pan off  heat, add 1/4 cup oil, butter, basil, cheese and sugar.

Stir and adjust seasonings.
Enough for 1 pound pasta.